Stove Top Macaroni and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4 servings
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Calories
777 kcal
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Course
Main Course
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Cuisine
Vegetarian
Stove Top Macaroni and Cheese
Description
This Macaroni and Cheese recipe begins by mixing eggs, evaporated milk, mustard powder, salt, and cayenne pepper to form a flavorful base. The macaroni noodles are boiled until just tender (al dente), then drained and returned to the pot to finish cooking in a blend of butter and the egg-based sauce. Stirring continuously over low heat melts sharp cheddar cheese into the mixture, creating a creamy, cheesy coating over the pasta.
The inclusion of mustard powder and a pinch of cayenne adds subtle depth and warmth to the flavor without overwhelming the classic cheese profile. This stovetop method eliminates the need for baking, speeding up preparation and keeping the texture smooth and moist.
For variation, a crunchy breadcrumb topping can be added and briefly baked, but the dish is often enjoyed directly from the pot while hot, highlighting the creamy texture and rich cheese flavor.
Ingredients
- 2 large egg
- 1 can evaporated milk
- 1 tsp. mustard powder dry
- 1/2 teaspoon kosher salt
- Pinch cayenne pepper
- 12 ounces macaroni noodles use brown rice pasta for gluten free version
- 6 Tablespoons butter unsalted
- 10 oz. cheddar cheese grated, about 3 cups, sharp
- salt to taste
- black pepper to taste
Instructions
- Mix eggs, evaporated milk, 1/2 tsp salt, cayenne pepper and mustard in a measuring cup or bowl.
- Boil macaroni in salted water until nearly done. You want to drain when it's al dente, because you're going to continue cooking it on the stove for a few more minutes.
- Returned drained macaroni to pot and add the butter to melt and coat the pasta over a low heat.
- Add egg mixture and part of the cheese and stir constantly over low heat, about 7 minutes. Gradually add remaining cheese. Season with salt and pepper. (Try a pinch of white pepper if you have it)
- If you want to, you can top it with bread crumbs and bake it, but around here, the forks are usually in the pot "testing", before I can get it on the plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 777kcal | 39% |
| Carbohydrates | 75g | 25% |
| Protein | 37g | 74% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 193mg | 64% |
| Sodium | 889mg | 37% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1.095IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 768mg | 77% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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